On the basis of the texture profile developed by Szczensniak(1963), therating criteria for sensory analysis was preliminarily set up to quantitatively evaluatemechanical characteristics of foods produced in this country. The characteristics containhardness, brittleness, chewiness, viscosity, springiness and gumminess, and some of them were verified by the instrumental methods. The experimental results showed the closecorrelation between the sensory evaluation and objective measurements.
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沈月新,江东华,曾能武.食品质地感官评定法[J].上海海洋大学学报,1993,(Z1). Shen Yue-xin, Jiang Dong-hua, Zeng Neng-wu Department of Food Science, Technology, SFU. METHOD FOR SENSORY EVALUATION OF FOOD TEXTURE[J]. Journal of Shanghai Ocean University,1993,(Z1).